Cream of Lovage Soup
3 tbsp Butter, unsalted
� cup Onion, diced
3 cloves Garlic, minced
� cup Flour, All Purpose
5 cups, Chicken Stock
6 Potatoes, Russet
� cup Lovage Leaves
2 Tbsp Black Pepper
1 Tbsp Tabasco Sauce
� tsp Nutmeg, grated
1 1/3 cups Half and Half
Salt as needed

Heat butter in stock pot and add onion. Saut� onion until translucent and add garlic. Cook for additional 2 minutes and add flour. Stir until no lumps remain in the flour and add chicken stock. Heat stock to a simmer and add potatoes. Cook potatoes in stock for about 30 minutes until they are cooked through. Add Lovage, pepper, Tabasco, and nutmeg and cook for about 5 minutes more. Blend ingredients with blender or food processor in batches to smooth consistency. Return to pot and add half and half. Heat soup to desired temperature and season with salt. Garnish with fresh Lovage.

Chicken Roll with Lovage
� cup Mushrooms, sliced
� cup Butter, unsalted
� cup Chives
� cup Lovage
2 cups Chicken, cooked and shredded
1 sheet Puff Pastry Dough
3 tbsp Whole Milk

In saut� pan, cook � cup mushrooms in butter for 3 minutes or until soft. Add chives and Lovage and cook for additional 2 minutes. Remove from heat and add chicken, mushroom sauce, salt and pepper.

Mix together and place in refrigerator for at least 1 hour. Roll out pastry dough and spread chilled chicken mixture over dough and roll up. Brush edges of dough to seal edges and place onto greased cookie sheet and brush with 3 tbsp of milk. Bake at 400 degrees for 25 minutes. Serve with the remaining sauce.

Mushroom Sauce
� cup Mushrooms
4 tbsp Butter, unsalted
� cup Flour
� cup Whole Milk
2 tbsp Lovage
Salt and Pepper to taste

Saut� mushrooms in butter for 3 minutes and add flour. Cook for additional minute to remove any lumps and add milk. Cook until desired consistency and add Lovage, salt, and pepper.